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Journal: FoodsVolume: 12Number: 1022
Article: Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams
- Authors:
- Beatriz Muñoz-Rosique1,†,
- Noelia Hernández-Correas2,*,† and
- Adela Abellán2
- et al.
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